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Slow Cooker Beef Braise with Redcurrant Port Sauce

This slow cooked Irish beef recipe from Karen Burns-Booth is everything you’d want from a warming comfort food dish. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out.


Braised chuck steak

750g of Irish beef chuck steak, trimmed of excess fat and cut into 5cm chunks

2 large onions, peeled and diced

2 garlic cloves, peeled and finely diced

4 tbsp of ruby port, or tawny port

6 tbsp of redcurrant jelly

150ml of beef stock




225g of self-raising flour

110g of shredded vegetable suet, or grated frozen butter



To serve

redcurrant jelly

mixed vegetables, steamed

mashed potatoes, or champ



Turn your slow cooker on to the high setting, or preheat oven to 150°C/gas mark 2


Place all of the ingredients, except the dumpling mixture, into the slow cooker and cook for 6–8 hours. To cook in a conventional oven, place the ingredients in a roasting tin or casserole dish, cover with tin foil (or place a lid on a casserole dish) and cook for 4 hours


1 hour before the end of the cooking time, make the dumplings by mixing the suet into the flour. Season and mix to a soft dough with gradual additions of water


Shape the dumplings into 6–8 balls, drop on top of the casserole in the slow cooker, replace the lid and cook for a further hour until it is ready to serve. In cooking in a conventional oven, add the dumplings to the dish 45 minutes before the end of cooking.


Serve immediately with your choice of seasonal greens and some mashed potato or champ.



Recipe courtesy of 

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